nourishe-gluten-free-paleo-bread-pudding-mix-recipe

Paleo Cinnamon Raisin Pecan Pudding with Vanilla Sauce

Bread pudding 1

For Bread Pudding:

1 recipe Nourishe Cinnamon Raisin Pecan Muffins (cooked as directed)

2 eggs

2 Cup canned coconut milk (or 1 Cup heavy cream & 1 Cup almond milk)

4 TBS honey (or 2 TBS coconut crystals & 2TBS sweetener such as Xylitol)

1 tsp vanilla extract

Preheat oven to 400 degrees. Make 1 recipe (8 muffins) Nourishe Cinnamon Raisin Pecan Muffins (cooked as directed) and then cut into 1 inch pieces and put into shallow baking dish.Mix together well eggs, coconut milk, honey and vanilla extract. Pour milk mixture over muffin pieces and toss gently. Let sit for 5 minutes. Bake approx. 40 minutes or until set.

 

For Vanilla Sauce:

1 egg

2 Cup canned coconut milk (or 1 Cup heavy cream & 1 Cup almond milk)

4 TBS honey (or 1 TBS coconut crystals + 3 TBS sweetener)

2 tsp vanilla extract

2 tsp arrowroot

2 TBS water

 

In sauce pan mix together well egg, coconut milk, honey and vanilla extract. Heat over medium low heat (do not boil). Mix together arrowroot with water and slowly add to heated sauce. Stir over heat until mixture thickens.

Optional: kick it up for an adult version by adding 2 TBS of Bourbon or Rum to finished sauce. Serve sauce over warm bread pudding.

Recipe can be halved for left over muffins (4 muffins).

Bread pudding 2